I by no means consider myself a sourdough expert. But I’ve enjoyed learning about sourdough. Once you understand the basics of sourdough, you can experiment with lots of ways to prepare it. This post is just an intro into the amazing world of sourdough!
Sourdough is a traditional way of preparing bread that’s been used for centuries. Once you understand the basics, it’s an incredibly easy process. Properly prepared, it’s the preferred way to prepare and eat wheat flour. If you’re able to tolerate it, it’s a delicious way to make bread! Sourdough isn’t GAPS Legal.
Here’s an awesome video that will help keep your starter happy.
I got my sourdough starter from a friend. If you don’t have a friend with a sourdough, you can also purchase it from Cultures for Health.
How to Feed Sourdough:
In the jar, add a few scoops of high quality white (I use Central Milling Company unbleached white flour.) Mix until your sourdough has a crumbly texture.
Add filtered water, a little bit at a time, mixing often. Add enough water so the sourdough starter resembles wet playdough.
You want to store it four feet away from any open ferments.
Once you have sourdough started, it can be added to lots of different recipes. I make it into flatbreads, crackers and of course breads. I like this one, adapted from “Baking with Sourdough” which makes a very dense bread.
Ingredients for Sourdough Bread:
2 cups high quality organic white flour
2 cups high quality organic whole wheat flour
1 cup sourdough starter
2 cups warm water
2 tsp salt
2 tsp sugar
4 cups unbleached white flour
Mix first 4 ingredients in a large bowl and light cover. Leave on the counter 10 - 24 hours, depending on how sour you want your bread to be.
When ready to bake bread, stir in salt and sugar. Add enough flour to make a handleable dough. Form the dough into a ball. Cover with a damp cloth and let rest for 15 to 20 minutes.
Knead the dough until it’s smooth and stiff so it will hold its shape.
Set the dough into a greased bowl, cover with a damp cloth and allow to rise again. It should double in size, about an hour. Shape into 2 long loaves and place on a cookie sheet sprinkled with corn meal. Let the loaves rise again until they have doubled, about an hour.
Brush the loaves with cold water and bake in a preheated 450 degree oven for 30 - 35 minutes until they are light brown and make a hollow noise when tapped.
